Indian Bread

Ingredients

• one quart of Indian meal
• one of flour
• one of sour milk
• one of buttermilk
• two-thirds of a cupful of molasses
• one-third of a cupful of cold water
• two tablespoonfuls of butter
• one tablespoonful of salt
• two even teaspoonfuls of soda

Method

1. 1

   Mix the flour, meal, and salt.

2. 2

   Mix the molasses, sour milk, and buttermilk.

3. 3

   Dissolve the soda in cold water and stir into the liquid mixture.

4. 4

   Pour this onto the flour and meal, stir well, and add melted butter.

5. 5

   Grease two tin pans and pour the mixture in.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 423. The excerpt below is the record exactly as published.

wo table-spoonfuls of butter. Mix all the dry ingredients together, and rub them through a sieve. Put the butter and a gill of the milk in a basin, and heat enough to melt the butter ; then add the remainder of the milk, and turn all the liquid on the dry ingredients. Beat quickly with a spoon. Drop table-spoonfuls of the dough in buttered pans, and bake in a very hot oven. They should cook in eight or ten minutes. Serve hot. If cream be plentiful, omit the butter and use a gill of cream instead. In that case use only three gills of milk instead of a pint. * Quick Swedish Bread. The best Swedish bread is made with raised dough, but this quick bread is nice for luncheon. Mix in a sieve, and then run through it, a quart of un- sifted flour, three heaping teaspoonfuls of baking-powder, BREAD, ROLLS, AND MUFFINS. 799 three table-spoonfuls of sugar, and half a teaspoonful of salt ; then rub two table-spoonfuls of butter into the mixture, doing it thoroughly, and wet with a scant pint of cold milk. Stir quickly into the shape of a ball. Sprinkle the bread-board with flour, and roll this ball upon it down to the thickness of one-third of an inch. Sprinkle upon the dough three table-spoonfuls of sugar and a light grating of nutmeg, and finally spread a cup- ful of dried currants over all. Koll up the dough and cut into slices about an inch thick. Place in a baking- pan that has been well buttered, and bake for twenty minutes in a very hot oven. The currants may be omitted, if you prefer. * English Brown Bread. Allow for three loaves of this bread a quart of graham, a quart of rye flour, a pint of warm water, two table- spoonfuls of molasses, one of salt, one of butter, and half a cake of compressed yeast dissolved in one-third of a cupful of water. Make this bread in the same way entfre-wheat bread is made, only bake it for an hour and a quarter instead of for an hour. This is a coarse bread, and very healthful. * Brown Bread. This is the kind of bread which, outside of New Eng- land, is always called "Boston" brown bread. For making it you will need a pint and a half of Indian meal, the same quantity of rye meal, half a cupful of molasses, two pints and a half of sweet milk, a teaspoonful of salt, and a teaspoonful of soda. Mix the two kinds of meal together. Dissolve the soda in half a cupful of milk, and stir into the rest of the milk ; then add the salt and molasses. Give these ingredients a thorough mixing, and pour them upon the mixed meal. Beat vigorously the batter thus formed, 800 MISS PARLOA'S KITCHEN COMPANION. and turn it into two well-buttered brown-bread tins. Steam for five hours. On Sunday morning heat for breakfast by steaming for a little while. Delicious toast may be made from this bread. * Maiden Brown Bread. For one large loaf or two small ones use two cupfuls of Indian meal, one of graham, one of flour, one of molasses, three of warm water, one table-spoonful of soda, and one teaspoonful of salt. Mix the meals, flour, and salt together. Dissolve the soda in the water, and add the molasses. Pour this mixture on the dry ingredients. Beat well, and after pouring into a buttered brown-bread tin, steam for four hours. To some people half a cupful of molasses will be more satisfactory than a cupful. In case the smaller quantity be used, let the measure of soda be very scant. * Steamed Indian Bread. Mix three cupfuls of Indian meal, one of flour, and a teaspoonful of salt. Mix also two cupfuls of sweet milk and one of sour with two-thirds of a cupful of molasses. Dissolve a teaspoonful of soda in one table-spoonful of cold water, and stir into the milk and molasses. Now pour this mixture upon the dry one, and after beating thoroughly, pour into a buttered two-quart basin. Steam for three hours. This is especially nice to serve hot with roast pork. It is very good the second day if cut in slices and steamed or toasted. * Indian Bread. With the following-named materials there can be made two large loaves of Indian bread, which will be found BREAD, ROLLS, AND MUFFINS. 801 delicious when fresh from the oven, or toasted and but tered, or in the form of brewis : one quart of Indian meal, one of flour, one of sour milk, one of buttermilk, two-thirds of a cupful of molasses, one-third of a cupful of cold water, two table-spoonfuls of butter, one table- spoonful of salt, and two even teaspoonfuls of soda

Cook this with the app: pantry check, scaling, and the assistant.